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Our Recipes

Carol's Cheesy Chive Potatoes


Preheat oven to 350 degrees.

In a large pot, add the potatoes and cover with water. Boil until fork tender, about 25 minutes or until not mushy. Drain and place in 13x9-inch casserole dish or pan. Sprinkle with chives and salt and with a fork, gently stir.

Cheesy Orzo


In a large pot, bring water to a boil over medium-high heat. Once at a rolling boil, add orzo, cook for 5 minutes. Add broccoli and asparagus to the pot and continue cooking for an additional 5 minutes, or until pasta is tender.

Cranberry Sauce


In a small saucepan, cook cranberries, sugar and water on low until the cranberries start to pop and the skin begins to loosen; about 5 minutes.

Add the chopped apple, the zest and juice of both the lemon and orange. Cook for an additional 15 minutes.

Remove from heat and ladle into a serving dish. Refrigerate and serve chilled.


Melt butter in a saucepan over medium heat. Add the quinoa and toast, stirring occasionally until browned for about 5 minutes.

Stir in the broth and bring to a boil. Reduce heat to a simmer, cover and cook for about 15 minutes, or until quinoa is tender and has opened.


Bring a large sauce pan of water to a boil. Cook gnocchi until they float (3-5 minutes or according to package directions). Drain.

Salmon Baked Pastry

Sprinkle both sides of the portioned fillets with a generous amount of seasoning. (Keep in mind the more Cajun you add the spicier it will be). Unfold the pastry and cut to size needed based on the size of your fillets. Place cream cheese in the center of the pastry.

Mediterranean Shrimp Pasta

Boil a large pot of water and cook pasta al dente.

While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add garlic; sauté ~30 seconds. Add shrimp; sauté ~1 minute. Add tomatoes and basil; reduce heat and simmer ~3 minutes or until the tomatoes are tender. Stir in Kalamata olives, capers and black pepper.


Heat the oil in a large pot over medium high heat. Sauté the chicken and sausage for about 5 minutes, until browned. Stir in the onion, bell peppers, celery and garlic and add seasonings. Cook 5 minutes more until onion is almost tender. Add rice. Stir in chicken stock and bay leaves. Bring to a boil and then reduce the heat, cover and simmer for 20 minutes or until rice is fully cooked.